Impact Of Fat Content Research Articles

Impact of fat content on lumbar spine DWI performance: A sex-based comparative study

PurposeSex-based differences in lumbar spine's fat content in adults are minimal, but significant variations exist in diffusion-weighted imaging (DWI) signal characteristics. This study aimed to investigate fat content’s impact on DWI performance in lumbar spine and potential sex differences. MethodsA retrospective analysis was conducted on upper abdominal MRI examinations in asymptomatic adult. The lumbar 1 vertebral apparent diffusion coefficient (ADC) values and fat fraction were measured. Using DWI images (b = 800 s/mm2), the lumbar 1 vertebral signal was categorized into high and iso-low signal groups. A univariate and multivariate analysis was conducted to investigate the influence of fat fraction on DWI performance. Finally, the participants were divided into three groups to analyze sex differences in the effect of fat content on DWI performance. Results202 subjects, 99 men were included. Fat content significantly influenced lumbar spine DWI signal in both sexes (p < 0.05). The effect on ADC values was significant only in women (p < 0.001). Women demonstrated a significantly higher proportion of high DWI signal than men in the low (p = 0.002) and middle (p = 0.012) fat content groups. Additionally, women had higher ADC values in the low fat group (p = 0.004) but lower values in the high fat group (p = 0.004). ConclusionFat content significantly impacts the DWI signal of lumbar spine, with a slight sex difference observed. These sex differences suggest that DWI signals may provide valuable information about the bone marrow beyond fat content.

Impact of Fat Content and Lactose Presence on Refractive Index in Different Types of Cow Milk

Impact of Fat Content and Lactose Presence on Refractive Index in Different Types of Cow Milk

Impact of fat content on the modulation of viscosity, microstructure and enzymatic hydrolysis of UHT milk during simulated gastrointestinal digestion

Digestion of ultra‐high temperature milk with different levels of fat content was examined in vitro under semi‐dynamic conditions with real‐time measurements of viscosity. All milk viscosity increased during the gastric phase despite digestive fluid dilution due to protein aggregation. Higher fat formulations presented greater viscosity and denser microstructure with larger mean droplet size. It experienced faster proteolysis and lipolysis throughout digestion with 524 μmol free fatty acids released compared with semi‐skimmed milk (467 μmol), but had lower conversion of triglycerides at the intestinal phase terminus. This study has provided a rheological understanding of the dynamics of UHT milk digestion as impacted by fat content.

The total eye volume of cheese is influenced by different fat-levels

The impact of fat content in cheese on eye formation was investigated. Observations in practice have shown that fat-reduced cheeses tend to have more eyes than equivalent full-fat counterparts. A semi-hard cheese with CO2 production through citrate catabolism by Lacticaseibacillus paracasei and a hard Swiss-type cheese with CO2 production by Propionibacterium freudenreichii were produced with different fat content. Four different fat-in-dry-matter levels (∼100 to ∼480 g kg−1) were applied to the semi-hard cheeses and three (∼330 to ∼560 g kg−1) to the hard cheeses. The direct influence of the fat content on eye formation was distinguished from the consequentially altered cheese composition on bacterial fermentation (i.e., on CO2-production). An increasing fat content had a significant (p <0.05) inhibitory effect on relative eye volume in semi-hard and hard cheeses by increasing the capacity of the cheese matrix to solubilise more CO2.

The impact of fat content and charcoal types on quality and the development of carcinogenic polycyclic aromatic hydrocarbons and heterocyclic aromatic amines formation of barbecued fish

SummaryThe effects of fat content and charcoal types on the formation of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HAAs) in various barbecued fish (trout, sea bream, seabass, salmon and shad) were investigated. Fish samples were also analysed in terms of fat content and fatty acid profile. Total saturated fatty acids (∑SFA) contents reduced while the total polyunsaturated fatty acids (∑PUFA) contents increased after barbecuing. Both fat content and charcoal type had an effect on the amount of PAHs and HAAs. The amounts of ∑PAHs ranged between 6.95 and 99.03 ng g−1 in barbecued fish. Notably, the highest amount of ∑PAHs was found in shad as well. The amounts of ∑HAAs ranged from non‐detectable levels to 2.29 ng g−1. The amounts of ∑PAHs and ∑HAAs were higher in samples barbecued with charcoal briquette compared to those barbecued with wood charcoal. Hence, we would suggest the use of wood charcoal in barbecuing.

Impact of Fat Content of Beef on Heat Resistance of Non-O157:H7 Shiga Toxin Producing Escherichia Coli

Impact of Fat Content of Beef on Heat Resistance of Non-O157:H7 Shiga Toxin Producing Escherichia Coli

The impact of fat content, production methods and carbon footprint information on consumer preferences for minced meat

Growing concern over the environmental impacts and other credence characteristics of food has resulted in increasing interest in the quality attributes of meat products in Finland. The aim of this study was to provide information on the relative preferences of consumers for minced meat attributes. Using a choice experiment, we examined whether the meat type, method of production, fat content, price and presence of carbon footprint information have an impact on consumer choice. A low fat content was found to have a particularly positive effect on the choice of a minced meat product. The carbon footprint information had a significant impact on the meat type-specific consumer preferences: the popularity of beef products decreased and of pork products increased when the footprint information was presented to the consumers. Six heterogeneous consumer classes were identified with latent class analysis: price-conscious (23% of the respondents), fat content-conscious (23%), ideological but passive (17%), content with conventional (14%), beef-preferring (12%) and method of production -conscious consumers (11%). Consumers were generally willing to pay more for a low fat content, but the relative willingness to pay estimates were largely dependent on the consumer groups: premiums for organic and animal welfare-oriented production methods also existed. These attributes could thus represent good means for differentiating minced meat products. The impact of carbon footprint information on the willingness to pay estimates was relatively low.

Impact of fat content during grinding on particle size distribution and flow properties of milk chocolate

Consumer acceptance depends on taste and mouth feeling. Processing can generate varying particle size distributions (PSD), which again influence flow parameters. Chocolate can be produced by roller refining and conching or alternatively by ball milling. Fat content during milling is an important parameter of both processes. The aim of this project was to elucidate relationship between this processing parameter, PSD and flow properties, so they can be controlled. Milk chocolate samples were produced in pilot scale and measured. The results showed that varying fat contents influences PSD for both processing types. Higher fat contents resulted in bimodal distributions for roller refining. Small particles fill voids between big ones, improve packing density and liberate fat for flowing. Nevertheless, fat content during refining should not be too high either, as downstream conching requires low initial content. Pre-dried raw materials were used for ball milling, since this process offers few possibilities to evaporate water and undesired volatiles, unlike conventional conching. Samples showed narrower, multi-modal PSDs. The lack of fine particles decreases packing density and results in higher viscosity at medium and high shear rates. Viscosity at low shear can be less than for roller refined products, which is a consequence of reduced specific surface. Unlike roller refiners, the PSDs became broader at lower fat contents. Almost bimodal PSDs were achieved in lab scale at very low fat contents. Under industrial conditions, the mass must be pumpable for milling. This is a restriction for influencing properties via PSD and needs further optimization.

Metabolic fingerprinting of high-fat plasma samples processed by centrifugation- and filtration-based protein precipitation delineates significant differences in metabolite information coverage

Metabolomics and metabolic fingerprinting are being extensively employed for improved understanding of biological changes induced by endogenous or exogenous factors. Blood serum or plasma samples are often employed for metabolomics studies. Plasma protein precipitation (PPP) is currently performed in most laboratories before LC–MS analysis. However, the impact of fat content in plasma samples on metabolite coverage has not previously been investigated. Here, we have studied whether PPP procedures influence coverage of plasma metabolites from high-fat plasma samples. An optimized UPLC-QTOF/MS metabolic fingerprinting approach and multivariate modeling (PCA and OPLS-DA) were utilized for finding characteristic metabolite changes induced by two PPP procedures; centrifugation and filtration. We used 12-h fasting samples and postprandial samples collected at 2h after a standardized high-fat protein-rich meal in obese non-diabetic subjects recruited in a dietary intervention. The two PPP procedures as well as external and internal standards (ISs) were used to track errors in response normalization and quantification. Remarkably and sometimes uniquely, the fPPP, but not the cPPP approach, recovered not only high molecular weight (HMW) lipophilic metabolites, but also small molecular weight (SMW) relatively polar metabolites. Characteristic SMW markers of postprandial samples were aromatic and branched-chain amino acids that were elevated (p<0.001) as a consequence of the protein challenge. In contrast, some HMW lipophilic species, e.g. acylcarnitines, were moderately lower (p<0.001) in postprandial samples. LysoPCs were largely unaffected. In conclusion, the fPPP procedure is recommended for processing high-fat plasma samples in metabolomics studies. While method improvements presented here were clear, use of several ISs revealed substantial challenges to untargeted metabolomics due to large and variable matrix effects.

Mysterious fat. The different impact of fat content on toddlers’ and adults’ food intake

Mysterious fat. The different impact of fat content on toddlers’ and adults’ food intake

Rheological properties of plain yogurt during coagulation process: impact of fat content and preheat treatment of milk

A study of the effect of fat content and preheat treatment of milk has shown their respective effects on the rheological behavior of curd during the coagulation process of plain yogurt. Increase in fat content leads to an increase in viscosity. The highest viscosity was manifested by milk heated at 137°C while the lowest value was exhibited by milk heated at 65°C. The process viscosity curves for three different stages are described by mathematical relationships. Finally, a two-parameter power law model was used to describe the flow behavior of the yogurt during coagulation.